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Roast duck breast and crispy leg croquettes with cherries and almonds by Paul Welburn

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A recipe for crispy duck breasts, confit duck leg croquettes, cherries and almonds from chef Paul Welburn.

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This stunning winter sea bass recipe from Paul Welburn uses seasonal chestnuts and clementines for added freshness and texture, along with a twist on a classic gnocchi recipe.

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A recipe for crisp pork croquettes from chef Paul Welburn, made with pig's head and ham hock and served with refreshing apple.

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Paul Welburn's fresh vibrant salmon starter is complemented by the unusual addition of the flavours of gin and tonic.

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Lemongrass-smoked cod, mussels, sea vegetables, cucumber ketchup by Paul Welburn

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